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Bacon Parmesan Cornbread Stuffing

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Bacon Parmesan Cornbread Stuffing — a southern-style cornbread stuffing recipe packed with bacon, herbs, and delicious aromatics.

bacon parmesan cornbread stuffing in a baking dish

Stuffing, or dressing, depending on where you’re from has to be the all-time favorite Thanksgiving holiday side dish. It’s savory, herby, and full of the best flavors of the season. This Bacon Parmesan Cornbread Stuffing takes a unique spin on this classic dish. It’s baked up with a mess of herbs, bacon, and a delicious broth.

Cornbread Stuffing vs Dressing

savory parmesan cornbread in a pan

The difference between dressing and stuffing is dressing is made exclusively in a baking dish whereas stuffing, in this case cornbread stuffing, can be made in a baking dish or baked inside of some sort of meat or vegetable. The words are used interchangeably where I’m from in Maryland. I did not grow up stuffing the turkey at Thanksgiving but we call it stuffing either way.

What you need to make cornbread stuffing

aromatics and butter

Parmesan cornbread– This recipe uses a double batch of my Savory Parmesan Cornbread.
BaconParmesan cheese
Chicken stock
Fresh parsley
Fresh sage
Onion
Celery
Garlic
Olive oil
Butter
Fennel seeds
Kosher salt
Black pepper
Large mixing bowl
9×13 baking dish
Skillet
Measuring cups

How to prepare bacon parmesan cornbread stuffing

bacon and parsley with cornbread cubes in a large bowl

Start by frying the bacon strips in a skillet to crispy. Drain the fat, reserving 2 tablespoons. Roughly chop the bacon and set it aside. To a large bowl, add the cornbread cubes and toss with half of the bacon, chopped parsley, sage ribbons, and melted butter.

tossed cornbread ingredients

Add the bacon fat to a skillet with olive oil over medium flame. Place the onion, celery, and garlic in the oil and season the vegetables with the poultry powder, fennel seeds, salt, and pepper. Sauté until the veggies are fragrant and translucent; about 2-3 minutes. Scrape the cooked veggies in the the bowl and toss.

bacon parmesan conrbread stuffing before baking

Gently transfer the mixture to a baking dish and pour the chicken stock over it. Top with the parmesan and remaining bacon. Cover with aluminum foil and bake for 45 minutes. Remove the foil and add another 10-15 minutes to firm and brown the top.

What to serve with Parmesan Cornbread Stuffing

bacon cornbread stuffing plated with collard greens

This is a wonderful dish served mainly during the Thanksgiving and Christmas holiday season but it’s the perfect side for a casual Sunday supper. Serve this parmesan cornbread stuffing with Herb Roasted Chicken and Garlic Gravy and a side of Instant Pot Smoked Turkey Collard Greens.

Thanksgiving holiday side dish recipes

Soul Food Baked Macaroni and Cheese
Green Beans and Potatoes
Ginger Maple Mashed Sweet Potatoes
Garlic Bacon Butternut Squash
Southern Potato Salad
Spicy Collard Greens with Bacon

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bacon parmesan cornbread stuffing in a baking dish
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Bacon Parmesan Cornbread Stuffing

Print Recipe
Bacon Parmesan Cornb
Prep Time:20 mins
Cook Time:1 hr 10 mins
Total Time:1 hr 30 mins

Ingredients

  • 2 recipe Savory Parmesan Cornbread cubed
  • 6 oz thick-cut bacon reserve fat
  • 1 yellow onion diced
  • 4 celery ribs diced
  • 6 garlic cloves minced
  • 1/2 c grated parmesan cheese
  • 1/4 c fresh parsley chopped + more to garnish
  • 2-4 fresh sage leaves ribboned
  • 3-4 c chicken stock
  • 10 tbsp salted butter melted
  • 2 tbsp olive oil
  • 2 tbsp bacon fat
  • 2 tsp poultry seasoning
  • 1 tsp fennel seeds
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • Preheat the oven to 375 degrees. Fry the bacon strips to crispy. Drain the fat, reserving 2 tablespoons. Chop the bacon and set it aside. To a large bowl, add the cornbread cubes. Toss with half of the bacon, chopped parsley, sage ribbons, and melted butter.
  • Add the bacon fat to a skillet fry with olive oil over medium flame. Place the onion, celery, and garlic in the oil and season the vegetables with the poultry powder, fennel seeds, salt, and pepper. Sauté until the veggies are fragrant and translucent; about 2-3 minutes. Scrape the cooked veggies into the bowl and toss.
  • Gently transfer the mixture to a baking dish and pour the chicken stock over it. Top with the parmesan and remaining bacon. Cover with aluminum foil and bake for 50 minutes. Remove the foil and add another 10-15 minutes to firm and brown the top.

Nutrition

Calories: 683kcal | Carbohydrates: 37g | Protein: 20g | Fat: 50g | Saturated Fat: 22g | Cholesterol: 147mg | Sodium: 1239mg | Potassium: 534mg | Fiber: 3g | Sugar: 10g | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: cornbread, holiday, side side, thanksgiving
Servings: 12
Calories: 683kcal
Author: Ty

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